Cooking Foods Italian Recipes – Crostaceous Broth (Court Buillon)

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Fresh is better, I agree, however we can also use frozen products with excellent results.

This broth is useful to boil more crostaceous (lobster, langustine, prawn, shrimps, crab) and to prepare fish risottos and soups
Free the langustine meat fromthe shell (carapace)
Use all parts with the exception of the intestine and the stomach (which contain sand)
fill the pot with one gallon of fresh water
drop all the bones in to it
cut one onion in half
drop in the pot along with some garlic

you can add carrot, parsley and celery

I recommand one or two laurel leaves, too

Marine salt has to be added too

The salt quantity is upon the water you put in the pot; put a bit now and a bit later after boiling few minutes you will check the salinity

Coverr with a lid and boil with slow fire for at least 40 minutes

You can then boil other crostaceous in this broth

Depending on the size prawn can be ready in three-five minutes

Seven to ten minutes for half pound lobster

Yo can use the court buillon for many recipes involving fish and sea-foods

Risottos for example

Just care of the proper salt and to not overcook crostaceous

Cooking Foods Italian Recipes – Langostine Broth (Court Buillon)

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